Best Pecan Pie EVER! Try it this Thanksgiving!

I'm not even a sweets person but I have to say, this pie is absolutely to die for; it just exudes holiday perfection on a serving dish.  So, if you're looking for some great recipe ideas; or just looking to jazz up your existing feast, you've come to the right place.

Perfect Bourbon Pecan Pie

What you'll need for the dough:
-3.5 cups of cake flour
-1/3 cup sugar
-pinch of salt
-1/2 cup water
-1.5 cups solid vegetable shortening
How you'll do it:
-Combine your flour, salt, sugar, water and shortening in your food processor or electric mixer bowl.  Mix on low speed until all ingredients are well combined and dough is smooth in texture
-divide the dough into two pieces and press each piece out to form a 6-inch disc
-wrap each one and refrigerate for at least one hour and up to one week.  This gives you enough dough for two bottom crusts or one bottom/ top crust pie.
-preheat oven to 375 and bake the pie "blind" in your pie pan for 30 minutes to form a pre-baked shell
For the Filling:
-1.5 cups chopped pecans
-1 cup whole half-pecans
-4 eggs
-1/2 cup sugar
-6 tbsp melted butter
-6 tbsp bourbon
-1/2 cup molasses
-pinch of salt
-1/2 cup dark corn syrup
How you'll do it:
-place the chopped pecans in the pie shell; neatly arrange the half-pecans on top.
-in a separate bowl, whisk the eggs and sugar together until dissolved; add your melted butter, bourbon, molasses, salt and corn syrup
-pour gently over the pecans
-bake for 45 minutes in a 350F oven; checking pie is done when you can press slightly on the pecans in the center and no liquid appears to run out

Enjoy with a glass of holiday rum-spiked eggnog with a dash of nutmeg and Ooo la la!

Happy Holidays!  Much more to come!

Countdown to Turkey Day! Deeelish!

Thanksgiving and Christmas are my favorite holidays; I love the family, friends, memories and entertaining and getting everyone together enjoying a great meal!  So, in spirit I'm going to start passing along some excellent holiday meal ideas...For starters is tonight's recipe...Enjoy!

Julia's Home Again Pumpkin Soup

What You'll Need:

• 1 medium-sized pumpkin
• salt and pepper to taste
• pumpkin puree, about 4-6 cups
• chopped fresh parsley
• 1-2 cloves of minced garlic
• about a cup of finely chopped shallots or vidalia onion
• chicken stock (get roasted chicken stock if you can)
• chopped fresh thyme
• dash of nutmeg
• dash of ginger, ground
• chopped fresh sage
• Heavy cream or whipping cream (whipping preferred)

How You'll Do It:

• Clean off the exterior of your pumpkin and cut the top off, just as you would for Halloween carving.  Remove the seeds and rinse out with milk.  Then season the inside with salt and pepper, place on a baking sheet and bake at about 400 degrees for 50-60 minutes
• In your sauce pan, add all of your ingredients except for the parsley and cream
• Bring to a boil and then lower the heat and you want it to simmer for 30 minutes
• Then put the mixture in your food processor or blender (gradually, not all at once) and puree again and then put back in your pan, stir in your heavy cream and simmer another 30-40 minutes
• When the pumpkin is done cooking and your soup is ready, pour the soup in the pumpkin/ garnish with parsley and use that as your serving dish...better yet, when you scoop the soup out try and scoop some of the 'meat' of the pumpkin into your soup...So wicked good!  Now that's holiday goodness! 

This is great as a side dish, appetizer or snack...I call it my 'home again' soup, obviously because the pumpkin goes back into its home.  haha...Enjoy and Happy Holidays!

It's a day

Well, my apologies but it's certainly one of those days.  I really am having trouble even mustering up anything and frankly even for myself I resorted to a frozen box of brussel sprouts for dinner.

Profound apologies to all but as quickly as I signed in I'll be signing off...just for now.  After all, we're all human at the end of the day, aren't we.

Tuesday's Menu and Wine Paring

Crispy Chicken Under A Brick with Sauteed Lemony Garlic Spinach

Wine Expert, Douglas Nevins of Osetra Oyster Bar & Fish Restaurant in South Norwalk, CT suggests these wines to perfectly complement the menu:
White - Peitan 'Albarino' - Rias Baixas, Spain 2008 $12.95

Red -The Crusher 'Merlot' - Clarksburg, CA 2008 $14.95

If you find yourselves in the area, I definitely implore you to stop by their restaurant for an unforgettable culinary experience! Learn more about Osetra at http://www.osetrasono.com/. Let them know you heard it here!
Crispy Chicken Under A Brick

What you'll need:
-split chicken breasts - skin on

-buttermilk

-Italian herb seasoning

-Goya Adobo seasoning

-fresh tarragon, chopped

-fresh thyme, chopped

-dried oregano

-olive oil

-a brick wrapped in foil

-salt and pepper

-dried minced onion

-minced garlic

How you'll do it:
-in a zip lock bag add your chicken, enough buttermilk to coat the chicken and add your seasonings, except for the olive oil and marinate for at least one hour

-in a large cast iron pan or large skillet coat the bottom with a bit of olive oil and heat the oil on the stove top

-preheat the oven to 400

-once the oil heats up add your chicken, skin side down in the pan; take another skillet and set the skillet on top of the chicken, then place your brick on the inside of the top skillet as to allow the pressure hit the chicken

-sear stove top for 7-10 minutes on high heat

-remove from the stove top and finish in the oven

-season with salt and pepper to taste and sprinkle the tops with a bit of fresh chopped parsley to serve

Sauteed Lemony Garlic Spinach:

What you'll need:
-2 garlic cloves, sliced thin

-1 lemon, juiced

-salt and pepper

-1-2 lbs of fresh spinach, shredded - do not use canned or frozen!

-olive oil

-grated or shredded Romano cheese

How you'll do it:
-in a large saute pan heat the olive oil over high heat

-add the garlic and spinach to the pan to cook and make sure you are stirring constantly until the spinach cooks down and is soft in consistency, also being careful not to burn the spinach

-to serve, add the spinach to your serving dish/ bowl and sprinkle with the fresh squeezed lemon juice

-season with salt and pepper and sprinkle the Romano cheese over the dish

I hope you enjoy tonight's menu with one of Doug's excellent wine recommendations!

Cheers!

Jules' Smokey Grilled Cheese Tomato Soup

And my goodness I have to say it was so yummy and a perfect lunch! 

Jules' Smokey Grilled Cheese Tomato Soup
What you'll need:
-1 can of Progresso Tomato Basil Soup (or your preferred non-condensed Tomato Soup)
-chopped fresh cilantro or basil
-thinly sliced pepperoni, cut in quarters
-Tabasco Chipotle
-dash of garlic powder
-dash of onion powder
-dash of pepper
-1 piece of sour dough bread - toasted
-4 slices of American cheese; Mozzerella would be perfect too (would've used it if I had it)
-1/4 cup of milk or cream
How you'll do it:
-in an oven-safe bowl, add all of your ingredients EXCEPT for the cheese, bread and cilantro
-turn your broiler on high so it can heat up while you're microwaving the soup
-microwave the soup on high for 4 minutes
-toast your slice of bread in the toaster until crunchy...you don't want it to be soggy
-when the soup is microwaved, remove and put your toasted bread in the soup and then top with your cheese
-place in the oven to broil until the cheese bubbles and turns golden brown
-when finished remove from the oven and sprinkle your chopped cilantro or basil

Grab a spoon, a glass of ice cold milk and enjoy!

It's not always just cooking... :) Although I promise to send a recipe later...

http://www.youtube.com/watch?v=Mj64d5THv2Q Me live at the Hard Rock Cafe Boston, singing and guitar

http://www.youtube.com/watch?v=srT6coBIYBA&feature=related Me live at the Hard Rock Cafe Boston, singing 'Fever'

Monday Movie Night

I had not one...but two gorgeous walks through Marblehead today; one this afternoon and then one again this evening.  The smell of the ocean is absolutely intoxicating; especially when it's combined with the 'fall air'...c'mon you know what I mean; there's just this smell of the falling leaves, the crisp air and it's well...delightful to say the least.  I love walking by the water and through the back streets as well where the night sky has fallen, the fog has just ever so slightly rolled in and you pass by these most adorable homes with the smells of their evening feast float out on the street.  You heat the laughter of family and friends within and a smile can't help but come to your face knowing that people are happy, the town couldn't be more beautiful and the best part is that you are alive. 

Ok...so now onto the good part, lol...so for today I'm actually going quite simple...but yuuuuuuuuuummmy!  Why not calm those Monday stresses with a good fire; a good movie or tv show and a very comfy munchie food?  Exactly; no excuse!  :o)  Enjoy!

Cheesy Dip
What you'll need:
-1/2 cup of heavy or whipping cream
-LOTS of (add till your texture is not too liquidy) - extra sharp cheddar cheese, grated (and yes you may substitute your cheese of preference)
-a couple pats of butter
-a few sprinkles of smoked paprika
-1 tsp chipotle tabasco
-cilantro, chopped
-scallion, chopped
-sour cream
-your favorite chips
How You'll do it:
-add everything except your scallion and sour cream into a saucepan, bring to a low boil and simmer until the sauce thickens
-serve hot, add as garnish the chopped scallions and sour cream; dip with your favorite chips on the couch with your tv and a blankie...yummm

Happy Monday All!  Ni Night!

Scrumptious Sunday!

Happy Sunday!  Perfect day to get together with friends and family, put on your favorite team jersey and serve up some great game day high scorers!

What's on the menu?
-Perfect Sunday Sliders
-Game Day Guacamole
-Touchdown TBBM Scewers (tomato, bacon, basil and mozzerella)
-Parmesan, Spinach and Artichoke "point spread"
-Terrific Tailgate Chili

Perfect Sunday Sliders
What you'll need:
-about 2lbs of ground chuck
-about a pound of ground sirloin
-Naan bread
-6 egg yolks
-salt and pepper
-Olive Oil or Cooking Spray
-Arugala
-worcestershire sauce
-Sliced cheddar cheese
How you'll do it:
-preheat your grill or broiler
-in a bowl, mix your ground meats, worcestershire sauce, eggs, salt and pepper - do not mash together too much
-divide the meat mixture into small individual patties and arrange evenly on your grill rack
-grill for about 3-5 minutes per side and add cheddar cheese to the top of each burger and leave on for the last 2 minutes of grilling after you've flipped the burgers over.  Remove from the oven and cover with foil
-keeping each piece of naan bread whole, brush each side with olive oil or spray and grill each side of the bread
-cut the naan bread into individual serving portions, large enough to fit your sliders on
-on the bottom of each piece of bread, drizzle a tad of olive oil and a tad more of the worcestershire sauce, add a bit of arugala, top with your burger and top with another piece of naan bread; place on your serving tray and serve!

Game Day Guacamole
What you'll need:
-4 avocados
-2 small tomatoes, finely chopped
-2 cloves of garlic, finely minced
-about 1/4 cup or so of minced shallots or red onion (red preferred)
-lime juice and 2 fresh limes
-salt
-fresh parsley, chopped
-fresh cilantro
How you'll do it:
-remove the avocado meat using a spoon and mash the insides in a bowl with a potato masher or fork
-cut each lime and squeeze the juice into the guacamole, then add in and mix together all of your other ingredients
Serve with your favorite tortilla chips
*to spice it up a bit you can add in some red pepper flakes

Touchdown TBBM Scewers
What you'll need:
-olive oil
-crushed or minced garlic
-salt and pepper
-cherry tomatoes
-bunch of fresh basil leaves
-mozzerella cheese, cut into cubes OR you can use the smaller mozz that is already in a ball shape
-crispy cooked bacon, cut in 1.5 inch strips
-balsamic vinegar
-scewers
How you'll do it:
-in a bowl, whisk together your olive oil, vinegar and garlic and season with salt and pepper
-On the scewer, alternate tomato, basil, bacon and mozzerella
-marinate your scewers in the vinegrette for at least 30 minutes
-serve at room temperature

Parmesan, Spinach and Artichoke "point spread"
What you'll need:
-shredded and grated parmesan cheese
-fresh spinach
-cloves of garlic, minced
-salt and pepper
-butter (about two pats)
-herb-marinated chopped artichokes in olive oil (you can buy this in a jar), remove from jar and chop up into smaller pieces, not mashing them
-cream cheese, softened
-1/4 cup of tequila
-Carr's brand of rosemary crackers (or your favorite brand but these are SO yummy and are a perfect complement for the spread
How you'll do it:
-in either a pot or a small slow cooker add all of your ingredients (lol, except crackers), stirring occasionally
-let the spread simmer on low heat for at least an hour; enabling all of the flavors to really infuse
-serve warm and spread on your crackers

Terrific Tailgate Chili
What you'll need:
-Ground turkey
-Ground chicken
-Sweet sausage or even better - sausage with flavoring such as tomato basil, etc, and remove inside of sausage from casing
-chopped vidalia onions
-minced garlic cloves
-smoked paprika
-cumin
-curry
-corriander powder
-salt and pepper
-cannelini beans, drained
-garbanzo beans, drained
-chick peas, drained
-cream
-ricotta cheese
-chopped cilantro
-chopped parsley
-oregano
-cream of asparagus, cream of celery OR cream of chicken soup
-chopped/ diced tomatoes
-roasted chicken stock
-white wine
Garnish
-shredded white cheddar or asiago cheese
-sour cream
-chopped scallions
How you'll do it:
-in a crock pot, set on high heat; add all of your ingredients EXCEPT for the chicken, turkey and sausage and garnishes.  For the liquid aspect, such as your cream, wine and stock...start with just enough to coat your ingredients, then add more after you add your ground meats; this ensures it is not too liquidy and you can always continue to add liquid as the chili cooks down
-in a saute pan, ground up and brown up your chicken, sausage and turkey, ensuring it's broken up as much as possible, drain when fully cooked and add to your crock pot
-switch to medium heat and let cook at least two hours; stirring occasionally
-when ready to serve, top with your chopped scallions, sour cream and your shredded cheese

I hope you enjoy and have a delightfully yummy afternoon!

Screwed up Potatoes

In my flu-ridden state I made dinner for Mom and me; my plan for the side dish was twice-baked stuffed potatoes...well, not so much...I baked the potatoes and when I tried to scoop out the insides it was just ripping the skin apart and was just not cooperating.  So, like any good chef I improvised and I have to say what it ended up being was sooooooooooo yummy!  So, that was my inspiration for today's blog.

Pork spare ribs with screwed up potatoes

Pork Spare Ribs
What you'll need:
-umm...yeah, Pork Spare Ribs
-about 2-3 cloves of garlic, finely diced
-olive oil
-salt and pepper
-smoked paprika
-apple cider vinegar
How you'll do it:
-place your spare ribs in a baking dish; liberally pour olive oil and about a 1/4 cup of vinegar and smother each side of the ribs
-season each side with salt, pepper and smoked paprika and let marinate at least 1 hour; overnight or all day is best
-when ready to cook, in your saute pan add olive oil and your garlic, let the garlic sweat out for a bit
-preheat the oven to 350
-add the pork to the saute pan briefly, just until you've browned/ crisped up each side of the ribs; remove from the pan and place back in the baking dish, cover with foil and place in the oven and cook for 1.5 to 2 hours

Screwed up Potatoes
What you'll need:
-6 large Yukon gold potatoes
-1 package of cream cheese, softened
-about a cup of freshly chopped leeks
-1 package of leek soup mix
-2 cups of sour cream
-salt and pepper
-1 stick of butter
-1/4 cup of cream
-1/4 cup of chopped scallions
-cheddar and jack cheese
How you'll do it:
-bake all of the potatoes
-in a separate bowl, add your cream cheese, 1.5 cups of sour cream, butter, leeks, leek soup mix, salt and pepper, cream and some of the cheddar/ jack cheese, mix until thoroughly blended
-when the potatoes are baked, chop them up and add it to the bowl with the mixture
-pour the mixture into a baking dish and top the mixture with a layer of cheese and freshly chopped scallions
-bake in the oven on 350 for 20 minutes
-serve with another dash of sour cream and sprinkle of chopped scallions

Yum Yum...I'm so happy I have leftovers!  :o)

Enjoy!

That's all I got...

Sorry guys but I think the recipe for breakfast this morning very well may be the extent of my recipe contributions for the day.

Current status:  so sore and achy that it feels like every time I move I'm going against the strongest tide ever, lol.

It was finally a beautiful sunny day in Marblehead and another red sky this evening over the harbor.  I cannot even find the words to describe how truly amazing it is to live where I do.  For my MH followers, you know exactly what I mean. 

I think tonight is another night of pajamas, light a fire and just be low key and rest.  I promise to be more interesting and have some more great recipes soon.  Keep following as for football season I'm going to do a blog every Saturday for Sunday's game day menu...sure to be a score with you and your guests.

Till then...

Twice Baked Breakfast

If only I were feeling well enough to actually make it...c'mon flu...go away! 

But at least maybe you can enjoy them, they rock!  So thought I could share this and then it's back to bed for me.

What you'll need:
-2 large baked potatoes, cut in half and scoop out the insides (save the insides for use later, maybe mashed for a dinner side dish)
-Shredded cheddar and Jack Cheeses
-Cream Cheese, Softened (chive flavor or scallion flavor preferred but plain is fine too)
-4 Large/ Jumbo Eggs
-Milk or Cream
-Scallions or Chives, chopped
-Salt and Pepper
-Sour Cream
-4 slices of cooked crisp bacon, crumbled
-Chipotle Tabasco or smoked paprika to taste
How you'll do it
-Place the potato halves in a baking dish, preheat oven to about 375
-In a bowl combine your eggs, milk, Tabasco or smoked paprika, salt & pepper; beat until mixed thoroughly
-In your saute or frying pan scramble the eggs and fold in the softened cream cheese; just until they've set; they'll finish cooking off in the oven
-Scoop your scrambled eggs equally into each of the potato halves
-On top of the scrambled eggs and potato sprinkle your crumbled bacon, scallions or chives and top with the shredded cheese
-Bake for about 10 minutes or until the eggs have completely set and the cheese has become golden brown
-Remove from the oven and add a scoop of sour cream on the tops and sprinkle with a tad more of your chives/ scallions

Enjoy!  Who says you can't have potato skins for breakfast.  :)  These are also awesome for parties as appetizers/ munchie foods.

The inevitable Jules having too much time on her hands...mind rather

Life is short.  You never, ever know what the next second might throw your way.  While you can retain control over certain things, there are so many aspects that are so far beyond your control that you need to learn to let go...and how I wish I could follow my own advice but frankly have never been able to.  I truly am my own worst enemy when it comes to stress and control...I try to control it all and do the usual superficial smile and "all's okay"...at the end of the day, it's okay to be human.  It's okay to have vunerability...to be a tad bit weak in some regards.

This year I turned 30.  I must admit I did freak out just a bit in the beginning but honestly; while having the most amazing 30th and in the best way, with Mom in the Dominican Republic, ocean-side, it was all perfect.  I truly do have the most amazing mother.  She is my rock; she is my world.  She truly, in my mind, is the most amazing human being to ever grace this earth with her presence.  I couldn't be more lucky.  The challenges she has overcome in her life are not for the faint of heart; yet she has met each challenge with passion and dedication to always ensuring that the greater good will prevail and that this will truly pass and make each day stronger and worth every breath.  She is my hero.  Knowing how much I love sailing she has said she is my lighthouse...to guide me safely back into harbor.  I will never be able to thank her enough.  She knows what it means but Mom, if you read this...I love you to the number that never ends...always have; always will.

This year also marks another milestone...This past 5th of May marks 15 years since my father passed.  I must say, it was odd...I mean, really?  Wow, it means that this year...he's been dead for as long as I knew him.  It's strange.  It's very strange.  I miss him.  It's odd because there are days where it feels as though it happened yesterday; days where it feels like it was 15 years ago and I hate to admit but in all candor there are days where it feels like you've forgotten; as though you never really had him in your life to begin with.  That thought I hate the most but I am human and it is true.  What will always make me remember though are those most important words that will absolutely never leave my memory..."daddy loves you"....and that brings it all back.  As time goes by and life goes on, I know those words will never fade.  There's no way in hell I would let them.

And for now, I'm going to get my lovely flu-ridden self back under the covers and hope tomorrow brings some relief for my bones and joints...ugh, my body feels like it's going to snap in half every time I move.  :(  Until then...peaceful dreams to you all.  Wherever you may be, it's just geography; we are all under the same stars; the same sky...so under "our" sky I wish us a beautiful sunrise and may the day greet us all with happiness; health and new precious memories to build upon our book of life.

Cheers.

One more recipe for the day

Now, make sure you give yourself enough time because this takes a lot of effort and you don't want to overdo it.


Popcorn

Walk to cabinet
Remove popcorn from box
Open from wrapper
Microwave for 3 minutes

Eat

:)
Sorry, couldn't resist

Well...it's Wednesday!

Ugh, and of course I feel like I've been run over by a train.  So glad I bothered to get that flu shot; at least it's another yucky day outside so it's a good day to be inside resting.  That said I'll make today's post and recipes very easy and very quick.

Scallops wrapped in Bacon with Soup Shooters

Scallops in Bacon
What you'll need:
-The biggest scallops - not the small bay scallops
-Bacon (using applewood smoked bacon or another flavor like hickory or maple is best)
-Toothpicks
-Lemon juice
-1 fresh lemon
-Dill (fresh is best)
-Old Bay seasoning
How you'll do it:
-wrap each scallop individually with bacon, secure with a toothpick
-place on a baking/ cookie sheet
-sprinkle with old bay seasoning, lemon juice and squeeze fresh lemon on them as well
-sprinkle with chopped dill
-broil until the bacon is crisp
-when done squeeze a tad more lemon and serve

Soup Shooters
What you'll need:
-Your favorite NE Clam Chowder
-Shot glasses
-Fresh parsley
-Up to you but for NE Clam Chowder I prefer to spice it up a tad with Old Bay seasoning; this also complements the scallops in bacon quite nicely
How you'll do it:
-so simple...literally heat up your soup and season to taste
-when heated add the soup to each shot glass and top with finely chopped parsley
-serve with your scallops and bacon and enjoy!

Yummm...now can someone come here and make it for me?  ;)

today's stuff

It's amazing how the fog rolls in off of the ocean and into my apartment; it honestly looks like smoke pouring through the windows...quite amazing actually.

Making dinner now, watching the news and going to relax.  Tomorrow is another day of cold calling for my business.  It's bitter sweet starting your own business, especially after you're so accustomed to the corporate world; a guaranteed check and consistency.  However, I get to be my own boss and tap into my true passions of cooking and helping others.  I do love it...I just hope that it works out.  I remember watching the news one night...not so long ago and they were doing a feature on how with today's economic downturn how many people finally started their own businesses who had been laid off and every person they interviewed said if they hadn't been forced into making that leap that they would have never taken the plunge and followed their dreams of starting their own venture...mostly because of comfort level and their perception of stability.  So...wish me luck.  :)

Going to check some emails and finish making my dinner for the night; light a fire and relax.  :)  Not too shabby.  For dinner tonight I'm making grilled swordfish, a baked potato and a salad.  I'm excited...oh and of course some bernaise sauce for my fishy.  :)  Yummy!

For now...more to come tomorrow; I'm thinking already of what recipe to post for tomorrow's blog; along with some more good tips.  Stay tuned!  :)

Totally Yummy Tuesday!

First I apologize for missing a day in my "daily dish"!  :)


Here's a quick, easy and VERY yummy menu for tonight!

What we're having:
Pork Chops with Spicy Apple Cranberry Sauce
Steamed Asparagus with Almonds and Parmesan

PORK CHOPS:
What you'll need:
-Bone in thick center cut pork chops
-Salt and Pepper to taste
-Milk
-Olive Oil
How you'll do it:
-Marinate the pork chops in milk or buttermilk for at least 30 minutes
-When ready to begin cooking, season each side of the pork chops with salt and pepper
-Preheat oven to 350
-In a saute pan, coat the bottom with olive oil, add the pork chops, simply to get each side seared, almost creating a "bark" if you will, giving you that nice crisp outside while still maintaining a juicy and tender center
-Switch the oven to broil and broil for about 5 - 7 minutes per side for Med. Rare, longer obviously if you want a more well done meat, season again w/ salt/ pepper to your liking

SPICY APPLE CRANBERRY SAUCE
What you'll need:
-about 2 cups of apple sauce, chunkier the better
-a can of whole-berry cranberry sauce
-allspice seasoning
-ground ginger
How you'll do it:
-combine all the ingredients in a small pan
-cook over medium heat, stirring often until it starts to gently bubble
-remove from heat; let cool
-spoon the mixture over the pork chops

ASPARAGUS WITH ALMONDS AND PARMESAN
What you'll need:
-A good bunch or two of asparagus spears - DO NOT USE CANNED!  Use fresh!
-about a 1/4 of a cup of slivered almonds - shaved is okay as well
-about a 1/4 of a cup of shredded parmesan cheese - Asiago is also great if you prefer
-cooking spray
-a few pats of butter or margerine
How you'll do it:
-remove the tough ends of each asparagus spear
-microwave or steam the asparagus until just tender - really no more than 3-4 minutes
-put into cold water to stop the cooking process
-finely chop/ grind almonds by hand or in food processor
-combine the almonds with the cheese
-in a baking dish spray the bottom with your cooking spray and place the asparagus in the dish evenly on the bottom
-sprinkle the asparagus with the almond and cheese mixture and top with the pats of butter/ margerine
-bake at 400 degrees for about 20 minutes or until the almond mixture is golden

ENJOY!!!

My first blog! :) Shopping tips and Today's Menu w/ Recipes

Well, here we go, day one!  lol; bear with me!

Of course I woke this morning at the crack of you know what since my body so conveniently forgot that we set the clocks back and I was entitled to an extra hour of sleep.  So I pulled myself out of bed; started the coffee and watched the sunrise over Marblehead Harbor as the lobster boats were making their way out for today's catch. 

So I'll start today's first blog with what I believe to be some great tips and then I'll throw in a recipe for you all to enjoy.

I've always found that on Sundays at the larger grocery chains (Shaws and Stop and Shop here) you should really pay attention to sales and really "hunt" through the store.  I say Sundays are best because it's the end of the shopping weekend and stores are trying to get rid of produce and meats for the new week of shipments on Monday and restocking.  Don't be afraid of buying the discounted "must sell by" date items.  Stock up!  You can save a ton of money by buying meats with the sell by date.  What you do is either buy what you'll cook that day/ night or you buy items that you put in freezer bags and freeze until you're ready to eat them.  They will not go bad if you do this.  Obviously don't buy an item that's going to expire that day and leave it thawed for days...not a good idea. 

You can also save on other items such as bakery items that are heavily discounted.  Also don't forget to check out the areas where they'll have dented items...these are great ways to save, just make sure you inspect the cans/ boxes for dents that have openings in the cans/ box.  Otherwise you're in luck!

And of course, last but certainly not least for my shopping tips of the day...don't be too proud or stingy to clip and use those coupons.  Some stores even let you double up and you can really save on those discounted items when you also use your coupons ontop of the existing discount!

Okay...so, now onto today's recipe!  Please note, aside from when I bake I don't follow measurements.  A cook cooks a chef creates...so, create!  Enjoy!  If you really need measurements just let me know and I can give you a better idea but honestly it's all about taste and what you like.

Not sure where you are but it's a cold, windy and grey day here in Marblehead...a perfect day for today's menu.

Pull out that crockpot!

Turkey Soup Provencal and Pesto Pinwheels

Turkey Soup Provencal
What you'll need:
-2 cans of diced tomatoes with garlic and onion (do not drain)
-1 can of coconut milk
-about 2 pounds of ground turkey breast (you can also substitute any ground meat you like such as chicken, pork, beef, etc)
-To taste - dried herbs de provence, crushed (you may also substitute or even add to this dried basil or thyme)
-Olive oil
-Salt and pepper to taste
-about 2 cloves of garlic, minced or finely chopped
-Fresh parsley
-2 cans of white beans, I prefer cannellini beans, (do not drain)
-2 cans or boxes of chicken broth or stock
-about 4 to 5 cups of chopped fresh spinach, you can even add more if you prefer more spinach
How you'll do it:
-In your slow cooker, add all of the ingredients except for your turkey and turn the slow cooker on high heat, give it a good stir and cover it
-In a saute pan, coat the bottom with olive oil, add your garlic and saute the garlic to sweat it out a bit; then add your ground turkey (or meat of choice) and brown the meat.  Once it's browned, drain the meat  and add it to your crockpot.
-Give the crockpot a good stir, turn the heat to low and let it do its magic for about four hours
-Serve with fresh parsley, roughly chopped and tossed on top
*tip* You can also add pasta to this, which is also another way to make this a truly yummy and filling soup.  Also, voila...put your leftovers in containers or in the freezer for quick meals throughout the week or later on!

Now, for the pinwheels (yummy for dipping in your freshly made soup)
What you'll need:
-can of crescent rolls
-cheat...and get a jar of pesto
-Olive Oil
-Grated or Shredded Parmesan Cheese
How you'll do it:
-unfold the crescent rolls into individual triangles
-spread your pesto onto each triangle
-roll each triangle into your crescent shape
-brush the top of each roll with olive oil and then sprinkle the parm cheese ontop
-bake at around 325 for about 10 minutes or until golden brown on a cookie/ baking sheet

ENJOY!

Well, I hope my first blog wasn't too horrendous!  ;o)  Would love some feedback!